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A bowl of creamy loaded potato soup topped with bacon, cheddar, sour cream and chives

Loaded Potato Soup

A thick, creamy potato soup made in one pot and finished with cheddar, sour cream, crispy bacon and chives.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Soup
  • 8 slices bacon chopped or whole
  • 3 tablespoons unsalted butter 42 g
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1/3 cup all-purpose flour 42 g
  • 4 cups chicken broth 960 ml
  • 2 cups whole milk 480 ml
  • 3 pounds potatoes russet or Yukon Gold, peeled and cut into 1/2-inch cubes (1.35 kg)
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 cups sharp cheddar cheese freshly shredded (200 g)
  • 1/2 cup sour cream 120 g
  • 2 tablespoons fresh chives chopped, for serving

Method
 

Start the soup
  1. Cook the bacon in a large pot over medium heat until crisp. Remove to paper towels and pour off all but 2 tablespoons of fat.
  2. Add the butter and onion and cook for 5 minutes until soft. Stir in the garlic and cook for 30 seconds.
  3. Sprinkle in the flour and cook for 1 to 2 minutes, stirring. Slowly whisk in the broth, then the milk.
Simmer
  1. Add the potatoes, salt, pepper, garlic powder and paprika. Simmer gently, partly covered, for 20 to 25 minutes until very tender.
  2. Mash about half of the potatoes in the pot with a potato masher.
Finish and serve
  1. Over low heat, stir in the cheddar a handful at a time until melted. Stir in the sour cream and half of the bacon.
  2. Serve topped with the remaining bacon, more cheddar, sour cream and chives.

Notes

Make ahead: Keeps for 4 days in the refrigerator; add a splash of milk when reheating.
Freezing: Freeze without the cheese and sour cream.
Nutrition is an estimate per serving, without extra toppings.